Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits
文献类型： 外文期刊
作者： Zhang, Lihui 1 ; Qiao, Yu 1 ; Wang, Chao 3 ; Liao, Li 1 ; Liu, Lu 1 ; Shi, Defang 1 ; An, Kejing 2 ; Hu, Jianzhong 3 ; Xu, Q 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China
2.Guang Dong Acad Agr Sci, Sericulture & Farm Produce Proc Res Inst, Guangzhou 510642, Guangdong, Peoples R China
3.Hubei Univ Technol, Hubei Prov Cooperat Innovat Ctr Ind Fermentat, Hubei Key Lab Ind Microbiol, Key Lab Fermentat Engn,Minist Educ, Wuhan 430068, Hubei, Peoples R China
4.Wuhan Inst Design & Sci, Wuhan 430205, Hubei, Peoples R China
期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）
ISSN： 0146-9428
年卷期： 2019 年
页码：
收录情况： SCI
摘要： In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. The antioxidant properties of FVD-AD were lower than those of FVD but significantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 +/- 33.53g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks.
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